- beta acids are often overlooked. I listened to a podcast with John Palmer where he said beta acids were more important than alpha acids for authentic german flavor. I started paying more attention to the beta content in noble hops, and wow, they are really high compared to American and British hops. I used to avoid low AA hops in favor of high AA hops, as I wanted as little vegetative material extracted as possible. However, I noticed I enjoyed the flavor of low AA hop (Mittlefurh 2% alpha, 5% beta) that has more beta acids as opposed to using a very small amount of a high AA hop (Magnum). The foam seemed considerably more stable and long lasting too.
- 10:1 ratio just always seemed to work. In trying to think like a German brewer, I decided to be engineering-minded and analytical, hence ratios. Base 10 seemed to make sense, just look at the metric system, mash profile steps (40, 50, 60, 70C) and the 10C affect on reaction rates. I use 90.9% base malt with 9.1% specialty malt (vienna, munich, etc.) and it turns out really nice. I also do the same with hops, getting 90.9% of the IBU from the long boil addition and 9.1% of the IBU from a 15 min addition. This allows me to tinker with ingredients from a consistent template from batch to batch (i.e., is the difference because I used different malt/hops/yeast, or because I changed the ratios).
- high kilned malts score better in comps, but taste less authentic.
- carbonation is often ignored. A 2-3 psi variance in the keg at 32-34F makes a big difference. Backing off just a touch tends to make the malts softer and produce more delicate notes. I think this ties in with both overall pH effects and carbonic bite, which masks subtle malt notes as pain receptors on your tongue are overly stimulated. I think you can see the difference by taking your helles and pouring one with the glass tilted so as not to off-gas CO2, and one using the traditional 7-minute pour where carbonation is driven off. They taste like two different beers. (Try this with a Kolsch too for that creamy mouthfeel.)
- 835 and 860 are my favorite strains so far. Bavarian strains (833, 835, 838, 860) tend to produce a bit of a grape fruitiness, which I get in some commercial examples. WLP830 makes a nice beer, but is better suited for pilsners IMO.
So, here we go.
Beta Acids- YUP, at a minimum you want 1:1. Aging the hops(room temp in a paper bag) for some time will also soften the alphas, and allow the betas to come to the forefront. Betas are more robust so bitter off the alpha(but you will be getting beta only), if aging.
No american can think like a schooled German brewer. However, 97% 2%, 1% for an export helles, and 98% 2% for a regular helles would be a good start. Carahell and caramunich being the 2 and 1.
I am sorry but a step mash is THE ONLY option. A hochkurz at 63/70/76 being fairly standard (but this is all based on malt). Using a step mash or a decoction alters the times for the rests.
Low carb will bring out malt.
Yeast is a nuance, use it to your preference. I use a house blend.
But alas, none of this create that "kickass German beer flavor". These are the .5's and 1%'s of the overall.
Topic: Chasing the perfect Munich Helles (Read 70831 times)
